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Nutrient-Packed Twice Baked Potatoes

5.0 from 2 votes

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Hello lovely readers! Today, I’m beyond excited to share with you a delightful twist on an old-fashioned favorite: Twice Baked Potatoes. But wait, there’s a twist!

These aren’t your average twice baked potatoes. I’ve revamped this classic to pack it with wholesome ingredients, ensuring each bite is not only delicious but also brimming with vitamins and minerals.

Perfect for a cozy family dinner or a special occasion, these twice baked potatoes are sure to impress everyone at the table. Let’s embark on this scrumptious journey together!

What is the Difference Between Baked Potato and Twice Baked Potato?

The main difference between a baked potato and a twice baked potato lies in their preparation and texture. A baked potato is simply cooked once in the oven, resulting in a fluffy interior and a crispy skin. On the other hand, a twice baked potato is first baked, then scooped out, mixed with other ingredients to enhance its flavor and texture, and baked again. This double baking process creates a creamy, rich filling with a delightfully crisp outer shell – a perfect blend of textures!

Why Are My Twice Baked Potatoes Gummy?

If your twice baked potatoes are turning out gummy, it’s likely due to overmixing the potato filling. When potatoes are overworked, they release excess starch, leading to a gluey texture.

To avoid this, gently fold in your ingredients and be mindful not to overmix. This will help maintain the light and fluffy texture we’re aiming for.

Can You Eat the Skin of a Twice Baked Potato?

Absolutely! The skin of a potato is not only edible but also packed with nutrients like fiber and potassium. In this recipe, we ensure the skin gets crispy and flavorful, making it a delightful part of the dish. Eating the skin also adds a nice textural contrast to the creamy filling.

Nutritional Information (per serving)

  • Calories: 220
  • Protein: 7g
  • Fiber: 5g
  • Vitamin C: 25% DV
  • Vitamin B6: 15% DV
  • Potassium: 20% DV

Ingredients List

  • 4 large russet potatoes
  • 1/2 cup Greek yogurt (for a creamy texture and added protein)
  • 1/4 cup almond milk (unsweetened)
  • 2 tablespoons olive oil
  • 1/2 cup shredded cheddar cheese (reduced-fat)
  • 1/4 cup chopped fresh chives
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: steamed broccoli or spinach for added vitamins

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). While waiting, thoroughly wash and dry the potatoes.
  2. Bake Potatoes: Pierce the potatoes with a fork and place them directly on the oven rack. Bake for about 60 minutes, or until they’re tender.
  3. Cool and Slice: Remove the potatoes and let them cool. Once manageable, slice each in half lengthwise.
  4. Scoop and Mix: Gently scoop out the insides into a bowl, leaving a thin layer of potato inside the skin. In the bowl, add Greek yogurt, almond milk, olive oil, garlic powder, salt, and pepper. Mix gently to combine.
  5. Stuff and Sprinkle: Spoon the mixture back into the potato skins. Top with shredded cheese and a sprinkle of chives.
  6. Final Bake: Place the potatoes on a baking sheet and bake for an additional 15-20 minutes, until the tops are golden brown.
  7. Serve: Optionally, top with steamed broccoli or spinach for an extra nutrient boost.

Nutrient-Packed Twice Baked Potatoes

Recipe by Dr. Hailee
5.0 from 2 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

20

minutes
Total time

1

hour 

40

minutes

I’ve revamped this classic to pack it with wholesome ingredients, ensuring each bite is not only delicious but also brimming with vitamins and minerals.

Ingredients

  • 4 large russet potatoes

  • 1/2 cup Greek yogurt (for a creamy texture and added protein)

  • 1/4 cup almond milk (unsweetened)

  • 2 tablespoons olive oil

  • 1/2 cup shredded cheddar cheese (reduced-fat)

  • 1/4 cup chopped fresh chives

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

  • Optional: steamed broccoli or spinach for added vitamins

Directions

  • Preheat and Prep: Preheat your oven to 400°F (200°C). While waiting, thoroughly wash and dry the potatoes.
  • Bake Potatoes: Pierce the potatoes with a fork and place them directly on the oven rack. Bake for about 60 minutes, or until they’re tender.
  • Cool and Slice: Remove the potatoes and let them cool. Once manageable, slice each in half lengthwise.
  • Scoop and Mix: Gently scoop out the insides into a bowl, leaving a thin layer of potato inside the skin. In the bowl, add Greek yogurt, almond milk, olive oil, garlic powder, salt, and pepper. Mix gently to combine.
  • Stuff and Sprinkle: Spoon the mixture back into the potato skins. Top with shredded cheese and a sprinkle of chives.
  • Final Bake: Place the potatoes on a baking sheet and bake for an additional 15-20 minutes, until the tops are golden brown.
  • Serve: Optionally, top with steamed broccoli or spinach for an extra nutrient boost.

Nutrition Facts

  • Serving Size: 1g
  • Calories: 220kcal
  • Protein: 7g
  • Fiber: 5g

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Wrap-Up

There you have it, my dear foodies – a healthier, nutrient-rich version of twice baked potatoes that doesn’t skimp on flavor or comfort. These potatoes are not only a crowd-pleaser but also a wonderful way to sneak in those extra vitamins and minerals into your family’s diet.

Enjoy them as a hearty side dish or a main course, and feel free to get creative with the fillings! Happy cooking and savor every bite!

5.0 from 2 votes

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